Curried Chicken-Spinach Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Andrea's wine pick: To echo this tasty salad's sweet spices and juicy grapes, choose a fragrant white wine from the gewurztraminer grape. Try Léon Beyer from the Alsace region of France, $18. Ingredients:
3 (5-ounce) skinless, boneless chicken breast halves |
1/3 cup plain fat-free yogurt |
1/4 cup low-fat mayonnaise |
2 tablespoons fresh lemon juice |
1 tablespoon mango chutney |
2 teaspoons curry powder |
1 teaspoon ground ginger |
2 large celery stalks, chopped |
1 cup seedless red grapes, halved |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 (5-ounce) package fresh baby spinach |
1/4 cup chopped pecans |
Directions:
1. Trim excess fat from the chicken. Place the chicken and enough water to cover in a medium saucepan over high heat until water just begins to bubble. Reduce heat, cover, and poach 10 minutes or until just cooked. Transfer the chicken to a bowl and let cool.
2. While chicken cooks, combine yogurt, mayonnaise, lemon juice, chutney, curry powder, and ginger in a large bowl.
3. Chop chicken and add to yogurt mixture. Add celery, grapes, salt, and pepper. Toss to coat evenly. Divide spinach among 4 plates; top with chicken salad and pecans.
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